Preserving in Chilly Weather
Gravlax, Marmalade, Jerky, Limoncello
Learn stylish, seasonal, and stick-to-your-ribs preserving tricks.
Taste everything. Take all recipes home.
Look at this lineup by master preservers Nancy Hanst and Justine Cassell and fishmonger/chef Luke Wholey:
--Kumquat Marmalade with Earl Gray Tea
--Beef Jerky, dehydrator-style
Join the experts--Chef/fisherman Luke Wholey, scion of the Wholey fish family, who owns Wild Alaskan Grille in the Strip District, master canner Nancy Hanst and master preserver Justine Cassell--for an afternoon of saving winter's goodness. This talented trio will teach simple techniques--involving salt, sugar, booze and dehydration--for saving in winter. Learn and taste gravlax (cured salmon), pickled sablefish, beef jerky, kumquat marmalade (with Earl Gray tea) and sunny limoncello.
Winner takes home a fabulous "I Eat Local Because I CAN" natural canvas bag, stuffed with canning books, samples of the day's work and related goodies.
All recipes furnished.
Date: Sunday, March 3
Time: 3:30-5:30 pm
Where: Marty's Market, Strip District
Our host is Regina Kotters, owner
Fee: $20 members, $25 non-members
Click link below to register.